Description
A comforting Mushroom Stroganoff Pasta featuring sautéed mushrooms, caramelized onions, garlic, and a creamy sauce clinging to fettuccine.
Ingredients
Scale
- 8 oz fettuccine or pasta of choice
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 16 oz (1 lb) mushrooms (cremini or button), sliced
- 1 teaspoon dried thyme
- 1 teaspoon paprika (smoked or sweet)
- 1 cup vegetable broth
- 1 cup heavy cream (or cashew cream for a vegan option)
- 2 tablespoons soy sauce
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve 1/2 cup pasta cooking water, then drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add diced onion and sauté for 4–5 minutes until translucent and beginning to brown. Add minced garlic and cook for 30 seconds until fragrant.
- Add sliced mushrooms to the skillet in a single layer. Let them sear without stirring for 2–3 minutes, then stir and continue cooking until they’re deeply browned and their moisture has mostly evaporated (about 6–8 minutes total). Sprinkle in thyme and paprika, stirring to coat.
- Pour in vegetable broth and soy sauce, scraping up any browned bits from the pan. Let simmer for 2 minutes. Reduce heat to low and stir in heavy cream (or cashew cream). Simmer gently until the sauce thickens slightly, about 3–4 minutes. Taste and adjust seasoning with salt and pepper.
- Add cooked pasta to the skillet and toss to coat. If sauce seems too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached. Cook together for 1–2 minutes to let flavors marry.
- Remove from heat, sprinkle with chopped parsley, and serve immediately.
Notes
Avoid overcrowding the pan when browning mushrooms for better caramelization. Use reserved pasta water to adjust sauce thickness and keep it glossy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 525
- Sugar: 4g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 80mg